Name: Strawberry Atole Empanadas
Prep time: 90 min
Yield: 8
Cuisine: Argentina
Ingredients: 2 kilos flour; 3/4 kilos vegetable shortening; 1 liter beer; 4 envelopes cornstarch, strawberry flavor; 2 liters cow's milk; 1 sprig cinnamon; 1/4 kilos sugar; sugar, and ground cinnamon for coating

Preparation

1h 30 mins

Low

To make the empanada dough: combine the flour with the lard until integrated, add the beer and mix until forming a homogeneous and manageable dough that doesn't stick to your hands. Form small balls with the dough and make tortillas using a press. For the atole: bring the milk, sugar, and cinnamon to a boil in a saucepan. Dissolve the strawberry cornstarch in a little water so that when you add it to the milk, it doesn't form lumps. Once the milk has boiled, add the cornstarch and stir constantly to achieve the desired thickness. Remove from heat.